Olive Oil
Umbrian region olives and olive trees
The D.O.P. (Protected designation of origin) for Umbrian oil includes 5 area zones only in the region of Umbria: each production area is characterized by a peculiar variety of olives. Oils which comes from these 5 areas are made of blends of oils extracted through cold pressing techniques. The composition of the blends varies zone by zone, resulting in a characteristic oil for each zone. The extra virgin olive oil D.O.P. Production Regulation (Disciplinare di Produzione della D.O.P.) for Umbria includes the olive varieties which are recommended and authorized by the Region. The olive picking is done by hand or through mechanical means which do not damage the olives, as prescribed by the D.O.P. regulation. Thus it is done at the beginning of the harvest, when the olive starts changing its colors and it gives the top of fruity taste and the least acidity (beginning of November). The olive are sent to the oil mill right after the picking, in order to maintain their freshness and integrity. Due to the climate and the olive trees logistics in Umbria ( both on hills and on mountains), 90% of this region’s production (8.000 tons per year ca) is of Extra Virgin Olive Oil.
Scarica Flash
Olive Oil is a very prestigious, with high nutritional values food. It is used since ancient times and it is well known as the basic element for the Mediterranean Diet. Olive trees are said to exist since Neolithic Stone Ages. The category of olive oils inclues Extra Virgin Olive Oils, olive Oils and Olive Pomace Oils.
EXTRA VIRGIN OLIVE OIL
The acidity level is less than 0,8%. It is a superior category olive oil obtained directly from olives and solely by mechanical means
olive oil obtained directly from olives and solely by mechanical means OLIVE OIL COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS
oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives. The acidity level is less than 1%. POMACE OLIVE OIL
oil comprising exclusively oils obtained by processing olive pomace oil and oils obtained directly from olives .The acidity level is less than 1%.
Extra Virgin olive oils can have a fruity, full-bodied, sweet or delicate taste, depending on the climate, logistics and times of picking.
Italian extra virgin olive oil in Europe
Extra virgin olive oil is an irreplaceable element of the diet and a precious allied for the health. Known from centuries in all the Mediterranean basin, it is now appreciated in Europe and throughout the whole world for its nourishing properties, the benefits on health and its organoleptic characteristics.
The European Union, with a production of extra virgin olive oils of 80% and use of 70% of the world-wide olive oil, is the first producer in the world of this product. The extra virgin olive oil demand is in continuous increase both in the EU and worldwide and this is also due to promotion and advertising campaigns, supported by the same European Union.
The main objective of European politics for the olive oils is to maintain and to strengthen the position on the world-wide markets, encouraging high quality production , in order to advantage farmers, producers, traders and customers.
The European Union has created a D.O.P. (Denomination of Protected Origin) designation in order to protect the products and the typical qualities of some geographical areas. Umbria got this acknowledgment, thanks to its extra virgin olive oil, to the particular environmental conditions and to the ancient traditions of collection and squeezing. The oil trees are grown on hills, in very structured and permeable lands ; the climate allows a slow maturation of olives, lowering their the acidity, indeed.
Tasting methods vary from taster to taster, but it is usually advices to follow the following rules in order to appreciate in the best way all the peculiar characteristics of olive oils.
1. Positioning olive oil directly against the light, agitate it slightly and look through it in order to valuate its color and its fluidity.2. Smell the oil sample trying to capture pleasant and unpleasant sensations.
3. Taste the oil directly from the bottle, getting a quantity of a tablespoon amount in your mouth (a larger quantity would worsen tasting, instead than bettering it.
4. Vaporize oil in mouth, breathing in air, first slowly, then more vigorously, allowing the oil to be in direct contact with taste buds.
5. Make the mouth rest a little bit, moving the tongue against the palate.
6. Breath air in again, keeping the tongue against the palate and parting slightly the lips.
7. Repeat actions from number 4 onward many times, in order to keep the oil in mouth for at least 20 seconds.
8. Expel the oil.
9. Keep on moving tongue toward palate in order to feel all lasting tastes and sensations left in mouth.
Important:
a. Do not hurry in expelling the oil too soon, but stay calm and try to focus on every taste and odour.b. Describe all the sensation and tastes you feel to others, in order to decide a common terminology.
Tasting conditions:
The best time to start the tasting activity is during the morning. The oil must be at a temperature of 28° Celsius. These are the best conditions to sense all the characteristics of the oils.It is adviced not to:
- Not to smoking at least 30 minutes before tasting oil.
- Not to use any perfume or perfumed cream with a long lasting scent while tasting oil.
- Not to eat anything at least 1 hour before tasting oil.
- Be certain to be in appropriate physical and mental condition before tasting oil, in order not to undo the tasting.
Olive Oil is best suggested when used raw on foods, but it is good even when used to cook or to fry.
Extra virgin olive Oil is the only oil which is obtained solely from the squeezing of the olive fruit. Every region of Italy has its own Extra Virgin Olive oils, with their specific characteristics and peculiar taste and scent. With the indication of the Origin Denomination of Extra Virgin Olive Oils, customers has the chance to choose the product he likes the most and which is closer to the desired taste.
Every oils, expecially vegetable oil, are altered by high temperatures (through cooking and frying). This way they lose nutritional values and obtain the formation of toxic compounds (acrolein). Anyway, olive oils, since they have a low fat polyunsatured acid content, are the best suggested for frying.
Some tips to fry
Use suitable oils, which endure high temperaturesDo not add salt and spices while frying since the increase the speed of oil degradation
Dry well food before frying it
Avoid overgoing a temperature of 180°; it is suggested to use a frying machine with heath limit control
Keep an eye on the oil conditions while frying. Oil degradation can be easily told by a dark color, increasing of its being pasty, production of abundant foam and smoke
Never add fresh oil to ‘old fried oil’ since this procedure accelerates the degradation of fresh oil
Scientific researches keep on confirm Extra Virgin Olive Oil benefits on health.
According to some studies, poliphenols contained in Olive oil help to eliminate substances which contribute to the appearance and spreading of cancerous particles. Such thesis is proved by the fact that the number of women affected by cancer is lower in the Mediterranean area than the one in the USA.
Swedish researchers actually state that eating 10grams of olive oil per day can decrease breast cancer by 45%.
Furthermore, Extra Virgin Olive Oil has anti-inflammatory, soothing and protective properties. It is well-known that it has good effects on various parts of the body:
• On pancreas, since it increases the production of the digestive enzyme
• On gallbladder, in charge of the pouring of the gall in the intestine
• On the mucous membrane which covers the internal part of both stomach and intestine, with consequential good effects on gastritis and gastric ulcer
• On lever, since it increases gall production
• On skin
• On nervous system, as a mind challenger
Olive Oil is also:
• Used as a healer for cuts or sunburns
• A good nourishment for babies, since it is very similar to the fatty part of breast milk
• Very highly digestible, thus allowing a better digestion
• Helpful for the assuming of vitamins (especially E Vitamin) and calcium
• Good for protecting the stomach
• Advised to prevent wrinkles, especially if used during the evening, since it is a skin regenerator
• Essential for degenerative illnesses
• An energy provider while growing up
• An actor in gall’s illnesses, increasing its secretion
• Advised because it provides the organism with the right amount of linoleic acid
• A reducer of heart diseases, since it decreases the level of the good cholesterol HDL; it acts to prevent coronary diseases
• Rich of K, A, E and D Vitamin, protecting the organism
• Protecting from free radicals and from cellular aging
• Helpful for bone mineral density and the assimilating of mineral salts
• Helpful during body massages.
• è indispensabile nei massaggi muscolari e articolari